Lemongrass Lamb

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (1 1/2 lb) lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon vegetable oil
• 4 green onions, sliced
• 2 garlic cloves, minced
• 1 small red chili pepper, seeded & minced
• 1 small tomato, chopped
• 1 teaspoon gingerroot, minced
• 1/4 cup cashews, finely chopped
• 2/3 cup water
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 stalks lemongrass, chopped

Recipe

• 1 stuffing: in skillet, heat oil over medium heat: cook onions, garlic, red chili pepper, tomato and gingerroot, stirring often, for about 5 minutes or until onions are softened. stir in cashews, salt and pepper; let cool. (stuffing can be refrigerated in an airtight container for 1 day.)
• 2 lemongrass glaze: in small saucepan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly, for 2 minutes or until thickened and clear. strain through fine sieve into small bowl; let cool completely. (glaze can be refrigerated in an airtight container for up to 1 day, reheat over medium-low heat until fluid.).
• 3 trim tenderloins. cut in half horizontally almost but not all the way through; open out flat. evenly spoon stuffing lengthwise along centre of each. fold thin ends over filling, then fold up sides to enclose filling. with 12-inch soaked wooden skewers sew each closed at 2-inch intervals. (lamb can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes).
• 4 sprinkle lamb with salt and pepper; brush with half the glaze. place on greased grill over medium heat; close lid and cook, turning and brushing occasionally with remaining glaze, for about 35 minutes or until juices run clear when lamb is pierced and just a hint of pink remains inside. transfer to cutting board; tent with foil and let stand for 10 minutes. remove skewers; cut into 1-inch thick slices.